Easy Feta Shakshuka Recipe
A vibrant Middle Eastern and North African dish featuring eggs poached in a flavorful, spiced tomato and bell pepper sauce, enhanced with tangy crumbled feta cheese.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 1 tsp cumin ground
- 1/2 tsp paprika smoked
- 1/4 tsp cayenne pepper optional
- 1 28 oz can crushed tomatoes undrained
- 1/2 cup water
- 4-6 large eggs
- 1/2 cup feta cheese crumbled
- 2 tbsp fresh parsley or cilantro chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and diced red bell pepper, cooking for another 5 minutes until the bell pepper begins to soften.
- Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and water. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Make 4-6 wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
- Sprinkle the crumbled feta cheese over the sauce and around the eggs. Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
- Remove from heat. Garnish generously with fresh chopped parsley or cilantro.
- Serve hot, directly from the skillet, with bread for dipping.
Notes
Serve immediately with warm pita bread, crusty baguette, or challah for dipping into the delicious sauce and runny yolks. For an extra kick, add a pinch of chili flakes with the spices. Garnish with fresh cilantro or parsley before serving. You can also add chopped spinach or kale when simmering the sauce for added greens.